Artificial Food Coloring Free Rosemary-Garlic Roasted Delicata Squash
Delicata squash is one of fall's best-kept secrets — its thin, edible skin means no peeling, and when roasted at high heat, the cut edges turn deeply golden and almost candy-like without a drop of added sugar. The seasoning here is straightforward and completely from scratch: coconut oil, fresh garlic, rosemary, turmeric, and sea salt. That golden color you see on the finished dish? It comes entirely from the turmeric and caramelization, not a single synthetic dye in sight. For anyone navigating artificial food coloring concerns, this kind of recipe is a genuine relief — vibrant, beautiful food that gets its hue from real ingredients. Roasting at 425°F and flipping each piece halfway through is the move that takes these from soft and forgettable to crispy-edged and irresistible. A scatter of fresh parsley at the end adds a pop of green that keeps everything looking as good as it tastes. It's the kind of simple side dish that quietly steals the show at the table.
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Learn more →Ingredients
4 servings
- 2 medium delicata squash (about 1 ½ lb total)
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Trim the ends off each delicata squash, then halve them lengthwise and scoop out the seeds with a spoon. Slice crosswise into 1/2-inch-thick half-rings.
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